Sea Salt Crusted Red Snapper Recipe

Clean and dry

Rinse the red snapper inside and out under cold water. Pat very dry with paper towels, then leave on a rack for 10–15 minutes to air-dry slightly; removing surface moisture helps the salt adhere.

Season cavity

Lightly brush the fish cavity with 1 tablespoon olive oil and season cavity with 1/2 tsp freshly ground black pepper. Insert lemon slices and 3 thyme sprigs into the cavity.

Preheat oven to 220°C (425°F). Line a large sheet pan with parchment paper. In a large bowl, combine 1.2 kg coarse sea salt and 3 room-temperature egg whites. Use a fork to mix until the salt resembles wet sand and holds together when pressed. The egg whites bind the salt into a moldable paste.

Spread about one-third of the salt mixture on the parchment in the shape and size of the fish, creating a bed slightly larger than the fish. Place the prepared fish on top of that salt bed.

Using the remaining salt mixture, cover the fish completely, pressing the salt to form a firm seal. Make sure the entire body (sides, head and tail) is enclosed; leave a small patch uncovered under the tail if you prefer easier cracking. Smooth the surface and pipe or press to seal edges—a continuous crust prevents steam from escaping.

Transfer the baking sheet to the preheated oven. Roast for 25–30 minutes for a 1 kg fish (adjust ~8–10 minutes per additional 500 g). The salt crust will harden and develop slight golden spots; this indicates the fish is cooked through and moist inside.

To check doneness without breaking the crust early, tap the thickest part of the crust; it should sound hollow. For confidence, remove from oven and let rest 5 minutes before cracking the crust to expose the fish.

Place the sheet pan on a work surface. Use the back of a large spoon or the blunt edge of a knife to crack the salt crust open. Carefully lift off chunks of salt and brush away any remaining salt from the fish skin with a dry pastry brush or towel.

Gently slide a spatula under the fish to transfer to a cutting board or serving platter. Remove lemon slices, thyme sprigs and any bones you wish to discard (the head can remain for presentation). Drizzle 1 tablespoon olive oil over the fish and sprinkle chopped parsley and remaining thyme (3 sprigs picked) if using. Serve with lemon wedges and microgreens or arugula on the side.

Each guest can be served by lifting the fillets off the backbone (the bone will come away clean if properly cooked). The salt crust seasons the fish subtly; avoid consuming any large pieces of crust. Leftovers: refrigerate flesh in an airtight container up to 2 days.